Chicken Piccata with Lemon Sauce
Chicken Piccata with Lemon Sauce is a quick and elegant dish featuring tender chicken breasts in a tangy, buttery lemon sauce, with capers and fresh parsley for added flavor.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup lemon juice freshly squeezed
- 1/2 cup chicken broth
- 2 tablespoons capers drained
- 2 tablespoons fresh parsley chopped
- Lemon slices for garnish
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, coating both sides, then shake off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook for 4-5 minutes per side, or until golden brown and cooked through. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and allow it to melt. Once melted, pour in the lemon juice and chicken broth, stirring to combine. Bring the sauce to a simmer and let it cook for 2-3 minutes, allowing the flavors to meld.
- Stir in the capers, then return the chicken to the skillet, spooning the sauce over the top. Cook for another 1-2 minutes, letting the chicken soak in the sauce.
- Remove from heat and garnish with fresh parsley and lemon slices. Serve immediately, spooning extra sauce over the chicken.
Notes
- For a lighter version, use less butter and a splash of white wine instead of chicken broth.
- Substitute chicken thighs for a different flavor and texture.
- For gluten-free, use a gluten-free flour blend instead of regular flour.
- Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.